Swordfish with watercress puree, tarragon egg yolk and seaweed
METHOD
The day before, season the fish loin with salt and pepper and roll tightly in cling film, refrigerate until needed.
Place the egg yolks, tarragon and salt in a zip bag and place in a water bath at 70C for 1 hour, strain and pass in a piping bag to serve.
Heat the oil to 190C and fry the seaweed for 1 minute until crispy.
Place the butter, onion and garlic in a pan, and cook on low for 5 minutes. Add the peeled and thinly sliced potato and cook for 3 minutes. Add the watercress and wet with stock.
Cook for 5 minutes and puree.
Slice the fish into 1-inch medallions, and pan roast the swordfish loin in a nonstick pan with a little oil for 2 minutes each side.
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LAST DAY TO ENTER!![]()
Win a family ticket for four to the opening night of Christmas at Belton!![]()
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Belton House’s hugely popular Christmas light trail returns with a host of amazing new features – and Lincolnshire Life is offering readers the chance to win a family ticket to attend the opening night of Christmas at Belton on Friday 21st November.![]()
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Tickets to Christmas at the National Trust’s beautiful Belton House in Lincolnshire are now on sale for its spectacular seasonal trail.![]()
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Open to visitors from Friday 21st November to Wednesday 31st December, the immersive experience includes thousands of twinkling lights, colourful trees and larger-than-life illuminations.![]()
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Christmas at Belton will be open on selected dates between 21st November and 31st December 2025. For more information & tickets visit: christmasatbelton.co.uk![]()
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